“We’ve just done a very interesting study on microgreens, which are immature greens,” said Gene Lester, a plant physiologist with the U.S. Department of Agriculture’s Agricultural Research Service in Beltsville, Maryland. “There are no true leaves, just the seedling leaves. They’re also called cotyledonary leaves.”
“We looked at 25 different species of microgreens and found that most had substantially higher levels of vitamin C, the carotenoids, the alpha-tocopherol form of vitamin E, and vitamin K than their mature-leaf forms,” explains Lester. “Of course, most people eat a smaller serving of microgreens.”
Lester explains that microgreens can be many different colors from magenta or purple to green or yellow and are currently being used at trendy, high-end restaurants “which sprinkle them on salads, soups, salmon burgers, and that sort of thing because they add a great deal of color.”
While microgreens may not be available at all grocery stores, you can often find them in some higher-end stores like Whole Foods or Harris Teeter. Contact your local Whole Foods or Harris Teeter to see if they currently have them in stock.
Other relevant links:
- Can you really get the nutrients of vegetables from processed snack foods? See: How to Diet: Decode These Fruit and Veggie Claims on Processed Foods
- The magnesium in leafy greens may reduce your risk. See: Diabetes and Diet: Greens May Prevent Diabetes
- These vegetables can help lower your blood pressure. See: Eat More Potassium-Rich Vegetables